Moghrabieh

Moghrabieh Recipe from Kuwait | Ingredients Included

Region / culture: Kuwait | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Moghrabieh is a traditional Lebanese dish that consists of large pearls of couscous-like pasta cooked with chicken, onions, and chickpeas. This hearty and flavorful dish is perfect for a comforting meal that will satisfy your taste buds.

History

Moghrabieh has been a staple in Lebanese cuisine for centuries. It is believed to have originated in the Moghrabi region of North Africa, hence the name. Over time, the recipe has evolved and been adapted to include different ingredients and flavors, but the basic concept of cooking the pasta with chicken and chickpeas remains the same.

Ingredients

0.5 bag of Dried Moghrabieh
1 whole chicken, with skin, cut up and washed (can use any combination of parts)
10 whole small onions
1 cup of finely chopped onion
0.75 cup of separated butter
2 tsp of cinnamon
1 tsp of black pepper
1 tsp of white pepper
1 tsp of salt
20 oz (567 g) can of drained chic peas

How to prepare

In a very large skillet, brown the onions in the butter over medium heat. Use a slotted spoon to remove the onions from the skillet and set them aside. In the same skillet, add the chopped onion and chicken pieces. Sauté until the onion is tender and the chicken is golden. Add pepper, white pepper, cinnamon, and salt. Sauté for a few more minutes. Cover the chicken with water and simmer until it is done. The chicken should easily fall off the bone. Using tongs, remove the chicken from the skillet. Carefully remove the chicken from the bone, set it aside, and cover to keep it warm. Add chickpeas and whole onions to the broth in the skillet and simmer. Meanwhile, in a separate large saucepan, melt 0.25 cup of butter and fry the moghrabieh in the butter until it begins to take on color. Remove the whole onions from the chicken stock (reserve and keep them warm). Pour the stock over the moghrabieh and cook on medium-low heat until done, adding water as needed. This will take approximately 30 minutes.
Best way to eat: Arrange the moghrabieh in an oblong serving dish. Arrange the chicken pieces on top. Surround with small whole onions.

Variations

You can add vegetables like carrots, potatoes, or bell peppers to the dish for extra flavor and nutrition.
Substitute the chicken with lamb or beef for a different protein option.
Add spices like cumin, paprika, or turmeric for a more aromatic and flavorful dish.

Cooking Tips & Tricks

Make sure to brown the onions well to add depth of flavor to the dish.

- Simmer the chicken in water until it is tender and easily falls off the bone.

- Fry the moghrabieh in butter before cooking it in the chicken broth to enhance its nutty flavor.

Serving Suggestions

Serve moghrabieh hot with a side of Lebanese salad and yogurt for a complete meal. You can also enjoy it with a squeeze of lemon juice for added freshness.

Cooking Techniques

The key cooking techniques for moghrabieh include browning the onions, simmering the chicken until tender, and frying the pasta before cooking it in the broth. These steps help enhance the flavors and textures of the dish.

Ingredient Substitutions

If you can't find moghrabieh pasta, you can use Israeli couscous or pearl couscous as a substitute. You can also use canned chickpeas instead of dried ones for convenience.

Make Ahead Tips

You can prepare the chicken and broth ahead of time and store them in the refrigerator for up to 2 days. When ready to serve, reheat the broth, add the pasta, and cook until done.

Presentation Ideas

To make the dish more visually appealing, arrange the chicken pieces on top of the moghrabieh and garnish with fresh herbs like parsley or mint. Serve in a large serving dish for a family-style meal.

Pairing Recommendations

Moghrabieh pairs well with a variety of side dishes, such as tabbouleh, fattoush salad, or hummus. You can also serve it with pita bread or flatbread for a complete Middle Eastern meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish in a saucepan over low heat and add a splash of water to prevent it from drying out. Stir occasionally until heated through.

Nutrition Information

Calories per serving

A serving of moghrabieh typically contains around 500-600 calories, making it a satisfying and filling meal option.

Carbohydrates

Moghrabieh is a carbohydrate-rich dish due to the pasta and chickpeas. One serving typically contains around 50 grams of carbohydrates.

Fats

The dish is also rich in fats, mainly from the butter used for cooking. Each serving may contain around 20 grams of fat.

Proteins

With the chicken and chickpeas as the main sources of protein, moghrabieh provides a good amount of this essential nutrient. A serving can contain around 30 grams of protein.

Vitamins and minerals

Moghrabieh is a good source of vitamins and minerals, particularly vitamin C, iron, and potassium. These nutrients are essential for overall health and well-being.

Alergens

This recipe contains gluten from the pasta and dairy from the butter. It may not be suitable for individuals with gluten or dairy allergies.

Summary

Overall, moghrabieh is a balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a hearty and nutritious meal option.

Summary

Moghrabieh is a delicious and comforting Lebanese dish that combines pasta, chicken, and chickpeas in a flavorful broth. With a good balance of carbohydrates, fats, proteins, vitamins, and minerals, it is a nutritious and satisfying meal option for any occasion. Enjoy this hearty dish with your family and friends for a taste of Lebanese cuisine.

How did I get this recipe?

The first time I saw this recipe, I was filled with excitement. It was handed down to me by a dear friend of mine who had learned it from her grandmother in Lebanon. The recipe was for Moghrabieh, a traditional Lebanese dish that was not only delicious but also filled with history and tradition.

As I read through the ingredients and instructions, I could almost smell the fragrant spices and hear the sizzle of the onions and garlic in the pan. I felt a surge of nostalgia as memories of my own grandmother's kitchen flooded back to me. She had been the one who first instilled in me a love for cooking and a respect for the traditions that came with it.

I remember watching her as a young girl, standing on a stool next to her, as she kneaded dough for her famous flatbreads or stirred pots of bubbling stews. She always seemed so calm and confident in the kitchen, her hands moving with a grace and precision that I could only hope to emulate one day.

Over the years, I had collected recipes from various places and people, each one adding a new layer to my culinary repertoire. But there was something special about the Moghrabieh recipe that spoke to me on a deeper level. It was more than just a list of ingredients and instructions – it was a connection to my heritage and a way to honor the traditions of my ancestors.

I decided to make the dish for a family gathering, eager to share this newfound recipe with my loved ones. As I gathered the ingredients and began to cook, I could feel my grandmother's presence in the kitchen with me, guiding my hands and whispering words of encouragement in my ear.

The aroma of the spices filled the air, mingling with the savory scent of the simmering chicken and chickpeas. I could hear the laughter and chatter of my family members as they gathered around the table, eagerly anticipating the meal that was to come.

When the dish was finally served, the room fell silent as everyone took their first bite. The flavors exploded on their tongues, transporting them to far-off lands and filling their hearts with warmth and comfort. My grandmother's recipe had worked its magic once again, bringing us all together in a moment of shared joy and connection.

As I sat at the table, watching my loved ones savoring each mouthful, I felt a profound sense of gratitude for the gift of cooking and the memories that it brought with it. I knew that this recipe would become a staple in my own family for generations to come, passed down from mother to daughter just as it had been passed down to me.

And in that moment, surrounded by the people I loved and the flavors of my heritage, I realized that cooking was more than just a way to nourish our bodies – it was a way to nourish our souls and keep alive the traditions that had been handed down to us through the generations. My grandmother's recipe for Moghrabieh had become more than just a dish on a plate – it was a link to the past and a bridge to the future, connecting us all in a shared love of food and family.